Preparation

Heat 2 tablespoons oil in medium nonstick skillet over medium heat. Sautée shallots until fragrant and translucent, about 3 minutes. Add mushrooms and cook for 2 minutes, then add artichoke and spinach with salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Transfer to bowl and set aside.

Sprinkle remaining 1/2 cup cheese evenly over surface then bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, about 25-30 minutes. Cool on wire rack 5 minutes then serve.

Wrap and store leftovers until ready to eat. Uncover and warm as needed. Keeps for seven days if refrigerated or three months frozen.

Ingredients

6 slices whole grain bread, toasted

5 tablespoons coconut oil or olive oil

4 medium shallots, minced (about 1/2 cup)

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 cup artichoke hearts, diced

1 cup sliced mushrooms

1 cup grated vegan rice cheese

6 omega-3 eggs

1 3/4 cups soy milk creamer, or almond milk

1 teaspoon salt

ground black pepper

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead: